Thanksgiving has come and gone, and now we have leftover turkey to gobble up. At the request of our amigos at Avocados from Mexico, we’d like to share a family favorite, mom’s enchiladas verdes, (green enchiladas) again, yes they’re that good, but instead of using chicken, why not use leftover shredded pavo (turkey) and add a side of sliced buttery, melt-in-your-mouth avocados. Anyone who has ever had my mother’s enchiladas verdes knows that there are green enchiladas and then there are mom’s green enchiladas. Her enchiladas are in a class all their own. With no exception this is a family favorite.
We are delighted to share our enchiladas verdes recipe with another ingredient all in a league of its own, Avocados from Mexico. When Avocados from Mexico asked us to share a favorite recipe that would go well with avocados we quickly thought of mom’s enchiladas verdes. So when shopping for your ingredients to make the enchiladas do not forget to pick up several Mexican avocados to garnish your plate or as a light side.
Enchiladas in our home means flat tortillas dipped in either red or green homemade chile sauce with just the right amount of spice, a layer of finely chopped onion and a mountain of queso (cheese). Now try that two or three more times for a final product of three or four layers of stacked enchiladas. The funny thing is we never had enchiladas rolled at home, the only time I saw enchiladas rolled was at a restaurant. I always thought that was rather odd. However, for this specific post we thought we’d roll them, which by the way is a lot more work and messier than stacking them.
Mom’s green enchiladas are simple. Her secret weapon is two fold. First you have to roast the long green chiles and you must use suero (whey) or buttermilk, not the same but it’s a close second. If you live in El Paso, you can purchase the “secret ingredient,” Suero de Sal from Licon Dairy, or substitute with buttermilk. (To make your own buttermilk, add one tablespoon of lemon or vinegar to one cup of milk.)
Our family prefers our enchiladas stacked, but if you plan on making this recipe using your leftover turkey I would suggest rolling them. You can even prepare them ahead of time and then you’ll have a quick and delicious meal a couple of days after Thanksgiving. Just when you thought you couldn’t eat another bite of turkey this recipe reinvents the way you’ll think about leftover turkey.
Imagine turkey filled green enchiladas surrounded by slices of fresh Mexican avocado; now that’s a picture worth taking with your smart phone and blasting it out to all your friends. Show them how you chose to eat your leftover turkey this year; with a little spice and some cool and creamy Mexican avocados.
Stacked or oven style, with or without leftover turkey, you’ll find yourself making this recipe again and again. Buen Provecho!
Roast Chile Peppers:
Note: Avocados from Mexico compensated us for this post but the recipe and opinions are our own. Avocados from Mexico make good food better.